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Contents

GUIDANCE DOCUMENT ON EC REGULATION ON FLAVOURINGS

General introduction

3

Chapter Ia (Articles 1 and 2) – Subject Matter and Scope

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1. Article 1 – Subject Matter of the Regulation 2. Article 2 – The Scope of the Regulation

5 5

Chapter Ib (Article 3) – Definitions

7

1. Introduction

7 7 8 8 9 9

2. Flavouring substance (Article 3.2 (b)) 3. Natural flavouring substance (Article 3.2 (c)) 4. Flavouring preparation (Article 3.2 (d)) 5. Thermal process flavouring (Article 3.2 (e)) 6. Smoke flavouring (Article 3.2 (f)) 7. Flavour precursor (Article 3.2 (g)) 8. Other flavouring (Article 3.2 (h)) 9. Source material (Article 3.2 (j)) 10. Flavourings with modifying properties

10 10 10 11

Chapter II (Articles 4-7) – Conditions for Use of Flavourings, Food Ingredients with Flavouring Properties and Source Materials

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1. Introduction

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2. The new Regulation

Chapter III (Articles 9-12) – Union list

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Chapter IV (Articles 15-17 and article 29) – Labelling of Flavourings

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1. Objective

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2. General labelling requirements for flavourings

3. Labelling of flavourings

Chapter V (Articles 19 and 20) – Procedural Provisions and Implementation Reporting and Monitoring 1. Article 19 – Reporting by the food business operators 2. Article 20 – Monitoring and reporting by the Member States

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27 28

Chapter VI (Articles 30, 24, 10 and 22) – Transitional and Final Provisions Entry into Force and Application

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1. Article 30 – Entry into force and application of the Annexes

29 30 30 31

2. Article 24 – Repeals

3. Article 10 – Union list of flavourings and source materials

4. Article 22 – Amendments to Annexes II to V

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